Ham and Pineapple Croquettes Recipe (with Video)

Preparing the Croquette Mixture
1. In a large mixing bowl, combine the finely diced ham, drained crushed pineapple, mashed potatoes, and finely chopped onion. Mix well.
Preparing the Bechamel Sauce
1. In a saucepan, melt the butter over medium heat.
2. Add the flour and whisk continuously to create a roux. Cook for 1-2 minutes until it's lightly golden.
3. Gradually pour in the milk, whisking constantly to avoid lumps.
4. Continue whisking until the mixture thickens into a smooth bechamel sauce.
5. Season the sauce with salt and black pepper to taste.
Combining the Mixture and Sauce
1. Pour the bechamel sauce over the ham and pineapple mixture. Mix until all ingredients are well combined.
Shaping and Coating the Croquettes
1. Take a portion of the mixture and shape it into a cylinder or oval croquette.
2. Repeat until all the mixture is used.
3. Roll each croquette in flour, ensuring an even coating.
4. Dip the coated croquettes into beaten eggs, covering them completely.
5. Then roll the croquettes in breadcrumbs and set aside.
Frying the Croquettes
1. Heat vegetable oil in a deep fryer or a heavy-bottomed pan to 350°F (175°C).
2. Carefully place the croquettes in the hot oil and fry until they are golden brown and crispy on all sides.
3. Use a slotted spoon to transfer the fried croquettes to a plate lined with paper towels to absorb excess oil.
Serving the Croquettes
1. Allow the ham and pineapple croquettes to cool for a few minutes.
2. Serve them hot with your favorite dipping sauce.